by Susie Middleton
- 1 lb. young zucchini or yellow squash, ends trimmed, washed and dried
- 1 1⁄2 Tbs. unsalted butter
- 1 large clove garlic, smashed
- 1⁄2 teaspoon kosher salt, more to taste
- 2 tsp. fresh lime juice
- 2 Tbs. finely chopped toasted pine nuts or wal- nuts
- 1 Tbs. chopped fresh cilantro, mint, or a combi- nation
Set out a large mixing bowl. Working over the bowl, peel the squash lengthwise with the julienne peeler into thin strips. Work all the way around the squash until you get to the thick seed core. Discard the core (or add it to the compost pile). Break the strips up with your hands, as they tend to clump together.
In a large nonstick skillet, heat the butter over medium-high heat. When the butter has melted, add the smashed garlic clove and cook, occasionally flattening the garlic clove with a spatula, just until the butter and the garlic clove start to turn a light brown. Remove the garlic. Add the squash strips and the 1⁄2 teaspoon kosher salt and cook, tossing with tongs, just until the squash have become pliable, about 1 minute.
Remove the pan from the heat and add the lime juice and most of the chopped nuts and herbs. Toss well. Taste and season with more salt if desired. Serve garnished with remaining nuts and herbs.
Serves 3 to 4